1 shot dark rum 1 shot brandy
1/2 shot Grand Marnier 1/2 lemon squeezed
1/2 lemon squeezed
1/4 t good vanilla extract
2 shots Trader Joe’s Dixie Peach juice
Serve with a slice of lime and good friends.
1 bottle of Pinot Gris
1/4 C Dixie Peach Juice (Trader Joe’s)
1/8 C Grand Marnier
2 oranges sliced very thin
1 lime sliced very thin
1/2 C blueberries (give ’em a squeeze as you add them so some are squished slightly and some are whole.)
3 mint leaves juliermed and some to garnish
Stir and let sit in refrigerator for 3 hours. Serve over ice!
1 bottle red wine – I used a Zinfandel
1/4 C brandy
1/4 C sugar
1 thinly sliced orange
2 thinly sliced Fuji apples
1 thinly sliced lime
2 mint leaves julienned
1/4 C orange juice
Stir and let sit in refrigerator for 3 hours.
I have a deep desire to radically transform our everyday approach to cooking by insisting we view the process through a lens of gratitude and wonder.
I help you master and interpret the short-list of core techniques and processes you will need to begin achieving culinary success so everyone wearing an apron can find a way to make friends with the science of cooking and fall in love with all its possibilities.
Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!
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